This is a healthier take on loaded mashed potatoes, which usually have bacon, ham, and cheese.  The onion and leeks add a fresh flavor, and the cheese adds creaminess.



  • 5 russet potatoes peeled and cut into quarters
  • ¼ cup leek thinly chopped.
  • 1 green onion thinly chopped
  • ¼ c Swiss cheese shredded
  • 1 T butter
  • ½ c Milk (or more for runnier potatoes)
  • Salt and pepper to taste

Place potatoes in a pot and cover with water.  Bring loaded potatoes - boiled with butterwater to boil, reduce heat and simmer for 20 minutes.  Poke potato with a fork to test for doneness.  When potatois easily broken with a fork, strain water from potatoes.

In same pot, melt butter with leeks and onion.  Sweat leeks and onions for about 3 minutes or until they are loaded potatoes - mashed with leekssoft.  Add potatoes back to the pot.  Mash potatoes with milk.  Add cheese and mash together again.  Add salt a pepper to taste.  Heat on low for 15 minutes.


Pictured with Turkey Pecan Pretzel Meatloaf and Creamed Spinach.

loaded potatoes - plated far